Place 1½ cups of the toasted coconut in a large food processor and process until a smooth, creamy, coconut butter forms. The consistency will be pretty drippy. This takes about 4-5 minutes. Scrape down the sides of the bowl as you go.

This is going to be your glaze. Reserve the remaining ½ c. of toasted coconut for topping.

In a large mixing bowl, combine the banana, stevia, eggs, date puree, and vanilla until smooth.

Stir in the coconut flour, cinnamon, and baking soda until combined.

Pour the dough into each donut pan cup.

Bake for 15-18 minutes, or until the donuts have risen and are slightly golden.

Let cool slightly.

Dip the top of each donut into the glaze and cover with toasted coconut.